Costa Rican Inspired Breakfast Burrito
- Saf Osmani
- Jan 16, 2018
- 1 min read
Costa Rican Inspired Breakfast Burrito
A few weeks ago my non-vegan family visited from Chicago and I served these delicious burritos for breakfast. They loved it and said the flavors and texture was delicious. This recipe was inspired from a trip we took to Costa Rica. All we ate for breakfast was burritos and papaya. You can also add cooked leftover rice inside the burrito.
Ingredients
Roasted Sweet Potatoes cubed
1 onion diced
3 cloves garlic minced (about 1½ teaspoons)
100 g 1 cup mushrooms, diced
1 can black beans drained and rinsed
250 g 1 cup salsa
250 g 1 cup guacamole
15 g ¼ cup nutritional yeast
2 tsp chilli powder
1½ tsp ground cumin
¾ tsp ground turmeric
½ tsp black pepper
¼ tsp ground cayenne pepper optional
Jalapenos
Spinach
8 whole-wheat or gluten-free tortillas
Instructions
In a large skillet or wok, add the onion. Cook for 5-7 minutes until they become translucent. Add garlic; cook for 2 minutes, stirring.
Add potato and mushrooms; stir. Cook for 10 minutes until the mushrooms are tender.
Add black beans, salsa, nutritional yeast, chilli powder, cumin, salt, turmeric, pepper, and cayenne pepper. Stir to fully incorporate all ingredients; cook for 5 minutes. Add kale or spinach and stir; cook until wilted.
Lay Spinach in the centre of your tortilla.
Scoop some of the filling and place on top of the spinach.
Top with generous amounts of guacamole & Jalapenos.
Tastes great served with Siracha Sauce also.
Fold in the edges, and then roll up. Wrap in foil. Repeat for all tortillas. Enjoy!
Recipe Notes
Store leftovers in the fridge or freezer for later use.
Comments